Sticky Teriyaki Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a savory blend of marinated chicken and vibrantly roasted vegetables in a delightful homemade teriyaki glaze. The tender chicken gets a sweet and savory kick from a light teriyaki marinade while the vegetables are roasted to perfection, offering a satisfying crunch and a burst of natural flavors.

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NUTRITION

343kcal
Protein
38.2g
Fat
13.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Honey

1 clove Garlic

1 teaspoon grated Ginger

1/2 cup Mixed Bell Peppers

1/2 cup Broccoli

1/2 cup sliced Carrot

2 teaspoons Olive Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

  • 4

    Toss the mixed bell peppers, broccoli, and carrots with olive oil and the remaining marinade in a bowl, ensuring they are evenly coated.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper in a single layer.

  • 6

    Place the marinated chicken breast on the same sheet, arranging it among the vegetables.

  • 7

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight charred edges.

  • 8

    Once cooked, remove from the oven, slice the chicken if desired, and serve with a generous portion of the roasted vegetables.

Sticky Teriyaki Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a savory blend of marinated chicken and vibrantly roasted vegetables in a delightful homemade teriyaki glaze. The tender chicken gets a sweet and savory kick from a light teriyaki marinade while the vegetables are roasted to perfection, offering a satisfying crunch and a burst of natural flavors.

NUTRITION

343kcal
Protein
38.2g
Fat
13.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Honey

1 clove Garlic

1 teaspoon grated Ginger

1/2 cup Mixed Bell Peppers

1/2 cup Broccoli

1/2 cup sliced Carrot

2 teaspoons Olive Oil

PREPARATION

  • 1

    In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

  • 4

    Toss the mixed bell peppers, broccoli, and carrots with olive oil and the remaining marinade in a bowl, ensuring they are evenly coated.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper in a single layer.

  • 6

    Place the marinated chicken breast on the same sheet, arranging it among the vegetables.

  • 7

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight charred edges.

  • 8

    Once cooked, remove from the oven, slice the chicken if desired, and serve with a generous portion of the roasted vegetables.